Smoky Corn Risotto

The recipe is (only very slightly adapted -- I changed just a couple tiny things) from Didi Emmons' "Entertaining for a Veggie Planet." Make it in the summer when corn is at its peak. I served it with Lemony Baked Tofu (recipe also on blog) and lightly steamed young green beans fresh from the garden.

3 ears corn, shucked
4 cups vegetable broth
2 Tbsp extra virgin olive oil
1 small sweet potato, peeled and diced
1 medium red onion, chopped
1.5 cups Arborio rice
3 garlic cloves, minced
1 tsp salt
1/2 cup dry sherry
1 tsp powdered chipotle pepper
1 Tbsp fresh oregano, chopped
10 sun-dried tomatoes, drained if oil-packed, thinly sliced
freshly ground back pepper, to taste

1. Cut the corn kernels off the cobs. You should have about 2 cups.

2. In a small saucepan, bring the broth plus 1/2 cup water to a simmer and keep it hot.

3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and onion and sauté, stirring occasionally, until the onion is soft, about 7 minutes. Add the rice, garlic, and salt and sauté for 1 minute, stirring to coat the rice with the oil.

4. Stir in the sherry, chipotle and oregano and simmer for 30 seconds.

5. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until each addition is absorbed.

6. When there is just 1 cup left, add the corn and sun-dried tomatoes. Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth.

7. Season with salt and pepper. Serve immediately.